title: Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.
abstract: BACKGROUND
  An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries.
  
  
  OBJECTIVE
  A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development.
  
  
  METHODS
  Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages.
  
  
  RESULTS
  Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying.
  
  
  CONCLUSIONS
  Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.
authors.affiliation: Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT 84602, USA.
authors.forename: Jonathan P
authors.initials: JP
authors.lastname: Rowe
authors.forename: William C
authors.initials: WC
authors.lastname: Brodegard
authors.forename: Oscar A
authors.initials: OA
authors.lastname: Pike
authors.forename: Frost M
authors.initials: FM
authors.lastname: Steele
authors.forename: Michael L
authors.initials: ML
authors.lastname: Dunn
mesh_terms: D000328:Adult; D002648:Child; D003296:Cooking; D003625:Data Collection / Q000379:methods; D003906:Developing Countries; D005260:Female; D005511:Food Handling; D005527:Food, Fortified / Q000706:statistics & numerical data*; D006166:Guatemala; D006801:Humans; D007223:Infant; D007391:International Cooperation; D007407:Interviews as Topic; D008295:Malawi; D008297:Male; D010938:Plant Oils; D011247:Pregnancy; D016730:Program Development; D045730:Soy Foods; D014908:Triticum; D014454:Uganda; D014481:United States; D054702:United States Agency for International Development; D003313:Zea mays
chemical_list: D010938:Plant Oils